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Curried Chicken Salad Sandwiches Recipe
Curried Chicken Salad Sandwiches Recipe photo by Taste of Home

Curried Chicken Salad Sandwiches Recipe

Publisher Photo
This sandwich is perfect to serve when you want to “show off” a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 2 cups cubed cooked chicken breast
  • 3/4 cup chopped apple
  • 3/4 cup dried cranberries
  • 3/4 cup mayonnaise
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped celery
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped green onion
  • 1 teaspoon curry powder
  • 6 lettuce leaves
  • 6 croissants, split

Nutritional Facts

1 serving (1 each) equals 625 calories, 41 g fat (10 g saturated fat), 84 mg cholesterol, 614 mg sodium, 43 g carbohydrate, 4 g fiber, 21 g protein.

Directions

  1. In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture. Yield: 6 servings.
Originally published as Curried Chicken Salad Sandwiches in Country Woman July/August 2005, p31

Nutritional Facts

1 serving (1 each) equals 625 calories, 41 g fat (10 g saturated fat), 84 mg cholesterol, 614 mg sodium, 43 g carbohydrate, 4 g fiber, 21 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Curried Chicken Salad Sandwiches

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 29, 2014

I've made this numerous times. It doesn't have a "pretty" color because of the curry, but the taste is phenomenal. Great mix of textures and flavors; the recipe is perfect as given.

MY REVIEW
Reviewed May. 20, 2013

Very good. I'd add more curry next time though...

MY REVIEW
Reviewed Jan. 27, 2012

It was good. I added less lemon juice because I was afraid to make it savory. Also I added little bit salt. The sandwich will be better if the chicken mixture will be in the refrigerator little bit then the flavory will be mix better and it is tasty when chicken will be not warm in the sandwich.

MY REVIEW
Reviewed Dec. 2, 2011

I made this for a woman's church potluck. The group was pleased and ate it up. I used canned chicken and also eased up on the amount of celery as the other reviews suggested. Keeper recipe.

MY REVIEW
Reviewed Feb. 21, 2011

Made with canned chicken, still received tons of compliments but fresh cooked chicken probably would have tasted a little better. Super fast to fix

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